阅读说明：本技术 一种鲜稻谷发芽糙米的制备工艺 (Preparation process of fresh rice germinated brown rice ) 是由 符洪斌 于 2020-08-20 设计创作，主要内容包括：本发明公开了一种鲜稻谷发芽糙米的制备工艺,制作工艺主要步骤如下：先对稻谷进行灭菌清洗,35℃恒温浸泡16h,恒温培养发芽,控制发芽温度30℃,发芽时间为18h,期间更换四次清水；发芽结束后,进行灭酶和干燥处理,100℃开水浸泡8min,沥干后,在50℃干燥箱中干燥4h,砻谷后真空密封包装,阴凉干燥处贮藏。本工艺优化了鲜稻谷发芽生产工艺的条件,有效缩短了发芽周期,防止糙米发芽出现的发酵臭味和恶臭现象,保留发芽糙米的营养成分,提高了产品的安全性和经济效益。(The invention discloses a preparation process of fresh rice germinated brown rice, which mainly comprises the following steps: firstly, sterilizing and cleaning rice, soaking for 16h at the constant temperature of 35 ℃, culturing and germinating at the constant temperature, controlling the germination temperature to be 30 ℃ and the germination time to be 18h, and replacing clear water for four times; after germination, carrying out enzyme deactivation and drying treatment, soaking in 100 ℃ boiled water for 8min, draining, drying in a 50 ℃ drying oven for 4h, carrying out rice hulling, carrying out vacuum sealing packaging, and storing in a cool and dry place. The process optimizes the conditions of the fresh rice germination production process, effectively shortens the germination period, prevents the fermentation odor and the stink phenomenon of the brown rice germination, retains the nutritional ingredients of the germinated brown rice, and improves the safety and the economic benefit of the product.)

1. A preparation process of fresh rice germinated brown rice is characterized by comprising the following specific steps:

(1) selecting high-quality fresh rice, washing with purified water for three times, washing off dust and impurities, and draining for later use;

(2) placing the dried rice in a constant-temperature incubator, and soaking for 16h at the constant temperature of 35 ℃;

(3) culturing at constant temperature for germination, controlling the germination temperature of the incubator to be 30 ℃, the germination time to be 18h, and replacing purified water in the incubator every 4 h;

(4) after germination, carrying out enzyme deactivation and drying treatment, placing the germinated paddy in 100 ℃ boiled water, soaking for 8min, and draining;

(5) drying the drained germinated brown rice in a drying oven at 50 ℃ for 4h, and hulling rice to obtain germinated brown rice;

(6) vacuum sealing and packaging the germinated brown rice, and storing in a cool and dry place.

2. The process for preparing fresh rice germinated brown rice as claimed in claim 1, wherein the process raw material is fresh high quality rice.

3. The process for preparing fresh rice germinated brown rice as claimed in claim 1, wherein the process comprises washing rice with purified water three times, and the washing is thorough.

4. The process of preparing the fresh rice germinated brown rice as claimed in claim 1, wherein the fresh rice is soaked in the constant temperature incubator for 16h at 35 ℃.

5. The process for preparing fresh rice germinated brown rice as claimed in claim 1, wherein the germination temperature of the incubator is controlled to 30 ℃ and the germination time is controlled to 18h, and the water in the incubator is replaced every 4h to keep the water clean during the constant temperature culture and germination process.

6. The process of claim 1, wherein the enzyme deactivation treatment is carried out on the germinated paddy after the germination is finished, and the germinated paddy is soaked in 100 ℃ boiled water for 8 min.

7. The process of claim 1, wherein the process comprises drying the germinated brown rice in a hot air oven at 45 deg.C for 4 h.

Technical Field

The invention belongs to the field of brown rice processing, and particularly relates to a preparation process of fresh rice germinated brown rice.

Background

The brown rice is whole grain rice obtained by unshelling rice and then performing no processing or less processing, and is composed of three major parts of rice bran, embryo and endosperm. Compared with the white rice, the brown rice realizes the full-nutrition retention of the rice to a higher degree. The germinated brown rice is bud body of brown rice after germination to proper bud length, and mainly comprises two parts of bud and endosperm with cortex. The germinated brown rice has the advantages that part of protein of the germinated brown rice is decomposed into amino acid, starch is converted into saccharide, so that the sensory property and the flavor of food are improved, and on the basis of reserving rich vitamin, mineral substance and dietary fiber nutrient components, various components with the functions of promoting human health and preventing and treating diseases, such as gamma-aminobutyric acid, inositol hexaphosphate and the like, are generated. The germinated brown rice is rich in nutrients and has various effects. Is the first choice food for diabetics. The germinated brown rice and the product thereof are a new generation of staple food product with edible property close to polished rice, nutrient components greatly exceeding the polished rice and wide functional curative effect, namely medical food homology.

Currently, the method for researching the germination of the brown rice is mainly to directly prepare the germinated brown rice by controlling the temperature and the humidity to soak the brown rice. The brown rice after being dried absorbs water rapidly in the early stage of soaking, the brown rice absorbs water too fast, the internal and external water balance of the brown rice is damaged, the internal temperature and water gradient generates heat and moisture stress, the inside of grains expands or contracts unequally, the waist of the brown rice is caused, the waist rate of the brown rice is increased, the broken rice rate of the product is increased, and the whole polished rice rate is reduced. The lower the initial water content is, the higher the popping rate is, and the brown rice can breed a plurality of microorganisms after being soaked for a long time, the propagation speed of harmful microorganisms is increased under the appropriate temperature and humidity conditions, the odor of fermentation can appear in the product, and the taste quality of the germinated brown rice is reduced.

Disclosure of Invention

The present invention has been made in an effort to provide a process for preparing fresh rice germinated brown rice, which addresses the above-mentioned problems associated with the background art.

The purpose of the invention can be realized by the following technical scheme:

a preparation process of fresh rice germinated brown rice comprises the following specific preparation steps:

(1) selecting high-quality fresh rice, washing with purified water for three times, washing off dust and impurities, and draining for later use;

(2) placing the dried rice in a constant-temperature incubator, and soaking for 16h at the constant temperature of 35 ℃;

(3) culturing at constant temperature for germination, controlling the germination temperature of the incubator to be 30 ℃, the germination time to be 18h, and replacing purified water in the incubator every 4 h;

(4) after germination, carrying out enzyme deactivation and drying treatment, placing the germinated paddy in 100 ℃ boiled water, soaking for 8min, and draining;

(5) drying the drained germinated brown rice in a drying oven at 50 ℃ for 4h, and hulling rice to obtain germinated brown rice;

(6) vacuum sealing and packaging the germinated brown rice, and storing in a cool and dry place.

The invention has the beneficial effects that: the conditions of the fresh rice germination production process are optimized, the germination period is effectively shortened by directly germinating the fresh rice, the fermentation odor and malodor phenomena generated in the germination of the brown rice are prevented, the nutritional ingredients of the germinated brown rice are reserved, and the safety and economic benefit of the product are improved.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.